This is one of my favorite dinners. It’s a hybrid take on a Central European dish called łazanki z kapustą in Polish (I’ve also had it in Hungary as káposztás tészta).
My innovation is to add a crapton of sausage and carroway.
I fry onions and sausage (this plate has three separate kinds including Polish white sausage and sausage smoked with cherry) with a massive amount of caraway (my biggest weakness as a cook is overdoing spices or herbs, my philosophy is that if a little is nice then there’s no such thing as too much, but I’m often wrong). Anyhoo, you can add a bit of chicken broth and/or add a bay leaf or two if you like. Then add a bag of sauerkraut and some butter and let it simmer down till the flavors melt into each other and most of the sauerkraut juice has evaporated (at least 45 minutes).
Then I cook the square little pasta called łazanki (maybe related to the Italian lasagna – they used to be bigger before becoming small in the present). They have a problem of sticking together but this type has frilled edges and stays apart nicely. Bowtie pasta also works well in the dish.
It’s incredibly delicious and just as good as leftovers.